Monthly Archives: November 2009

Just in time for Thanksgiving here in the States, I thought I’d share my easy but oh-so-delicious cranberry sauce recipe. It’s totally stolen off the package, with a few little additions that make it a little more fun. First, the basic recipe:

1 cup Orange Juice
1 cup sugar
1 bag cranberries

Heat the juice and sugar until sugar is melted. Add cranberries and bring to a boil. let boil 5-10 minutes, depending on how “chunky” you like your sauce (more time means more berries pop and it becomes a smoother jelly).

Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.

Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.

Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.

Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.

So I am totally not winning NaNo this year – there’s no way. My weekend looks horrible, then there’s this whole Thanksgiving thing… Anyway, I am doing what I said I wanted to do, which was get back to the keyboard on a regular basis to do something besides play on Twitter.

This one comes to us from the lovely lady with whom I lived for three years of college. Yes! College roomies are totally eligible to enter my contests. Especially considering she knows things I’d rather keep quiet. hehe Kidding. Maybe.

Here is her easy recipe for pumpkin pancakes just in time for the holidays! Thanks, Karla!

Pumpkin Pancakes

2 ½ cup Aunt Jemima

3 tablespoons brown sugar

2 ½ teaspoons pumpkin pie spice

1 egg

1 ¾ cup milk

2 tablespoons oil

1 cup pumpkin

Sift all ingredients together until slightly lumpy. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Batter is dense so you will need to spread the batter out a bit. Cook until brown on one side; turn and brown the other side. Top with whipped cream or syrup.